After reading through this recipe a couple of times I was sure it was going to be easier than it sounded. But I have to admit that this was one of the biggest pain in the butt recipes I've ever made. Be prepared to wash your mixer bowl & whisk attachment or beaters for every layer. Thankfully the recipe is totally worth it. We were having company for dinner & I needed an impressive dessert. It definitely qualified!

For the bittersweet chocolate in layers 1 & 2 I used Ghirardelli Bittersweet Chocolate Baking Bars.

FOR THE BOTTOM LAYER: Pre-heat oven to 325 degrees. Butter bottom and sides
of 91/2-inch springform pan. Melt butter, chocolate, and espresso
powder in large microwave safe bowl in microwave at 70% power, stirring ever minute until smooth. Remove from
heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and
egg yolks; set aside.

In stand mixer fitted with whisk attachment, beat egg
whites and salt at medium speed until frothy, about 30 seconds. Add half
of brown sugar and beat until combined, about 15 seconds. Add remaining
brown sugar and beat at high speed until soft peaks form when whisk is
lifted, about 1 minute longer, scraping down sides halfway through.
Using whisk, fold one-third of beaten egg whites into chocolate mixture
to lighten. Using rubber spatula, fold in remaining egg whites until no
white streaks remain. Carefully transfer batter to prepared springform
pan, gently smoothing top with offset spatula.

Bake until cake has risen, is firm around edges, and
center has just set but is still soft (center of cake will spring back
after pressing gently with finger), 13 to 18 minutes. Transfer cake to
wire rack to cool completely, about 1 hour. (Cake will collapse some as it
cools.) Do not remove cake from pan.

FOR THE MIDDLE LAYER: Combine cocoa
powder and hot water in small bowl; set aside. Melt chocolate in microwave safe bowl in microwave at 70% power, stirring ever minute until smooth. Cool
slightly, 2 to 5 minutes.

In clean bowl of stand mixer fitted with whisk
attachment, whip cream, granulated sugar, and salt at medium speed until
mixture begins to thicken, about 30 seconds. Increase speed to high and
whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

Whisk cocoa powder mixture into melted chocolate until
smooth. Using whisk, fold one-third of whipped cream into chocolate
mixture to lighten. Using rubber spatula, fold in remaining whipped
cream until no white streaks remain. Spoon mousse into springform pan
over cooled cake and gently tap pan on counter 3 times to remove any
large air bubbles; gently smooth top with offset spatula. Wipe inside
edge of pan with damp cloth to remove any drips. Refrigerate cake at
least 15 minutes while preparing top layer.

FOR THE TOP LAYER: In small bowl,
sprinkle gelatin over water; let stand at least 5 minutes. Place white
chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan
over medium-high heat. Remove from heat; add gelatin mixture and stir
until fully dissolved. Pour cream mixture over white chocolate and whisk
until chocolate is melted and mixture is smooth, about 30 seconds. Cool
to room temperature, stirring occasionally, 5 to 8 minutes (mixture
will thicken slightly).

In clean bowl of stand mixer fitted with whisk
attachment, whip remaining cup cream at medium speed until it begins to
thicken, about 30 seconds. Increase speed to high and whip until soft
peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold
one-third of whipped cream into white chocolate mixture to lighten.
Using rubber spatula, fold remaining whipped cream into white chocolate
mixture until no white streaks remain. Spoon white chocolate mousse into
pan over middle layer. Smooth top with offset spatula. Return cake to
refrigerator and chill until set, at least 2½ hours.

TO SERVE: Garnish top of cake
with chocolate curls or dust with cocoa. Run thin knife between cake and
side of springform pan; remove side of pan. Run cleaned knife along
outside of cake to smooth sides. Cut into slices and serve.

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From the Kitchen of...

Hi, welcome to my kitchen! Making delicious & beautiful food is a long standing tradition in my family. I was raised by a baker who was raised by a baker. I grew up eating every Sunday dinner at my grandparent’s home along with my aunts, uncles & cousins. Each Sunday was a feast where everyone made their best dish to share. Many of my recipes have been passed down from family & friends but I also love trying new recipes.
Food to my family IS a party. It's not unusual for someone to excitedly announce "CEREAL PARTY!" at 10 o'clock at night & we all grab our favorite box for a bedtime snack. Mine is Rice Krispies!
All of the recipes on my blog have been tested in my kitchen & have made my family happy! I hope you find some recipes here that will make you happy too! To learn more about me, click the "About Me" link at the top.